Taco Beef And Pasta Recipes

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ONE POT BEEF TACO PASTA



One Pot Beef Taco Pasta image

This Beef Taco Pasta is like a homemade version of hamburger helper with a southwest flavor spin. Hearty, delicious, and comforting!

Provided by Beth - Budget Bytes

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 11

1 Tbsp olive oil ($0.16)
1 yellow onion ($0.32)
2 cloves garlic, minced ($0.16)
1/2 lb. ground beef ($3.00)
1 packet taco seasoning* ($0.67)
1 15oz. can diced tomatoes ($0.79)
1 4oz. can diced green chiles ($0.67)
1/2 lb. small pasta shells ($0.50)
2 cups beef broth ($0.26)
1 cup shredded cheddar cheese ($1.15)
2 green onions, sliced ($0.20)

Steps:

  • Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a deep skillet or wide-bottomed pot. Sauté over medium heat until the onions are soft.
  • Add the ground beef and taco seasoning and continue to cook and stir until the ground beef is cooked through.
  • Add the diced tomatoes (with juices) and diced green chiles (with juices) to the beef and stir to combine.
  • Finally, add the pasta and beef broth and stir to combine once again. It's okay if the pasta is not fully submerged under the broth.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the broth to come up to a full boil. Once boiling, give the pasta a stir, place the lid back on top, and turn the heat down to medium-low.
  • Let the pasta continue to simmer, stirring every few minutes and always replacing the lid, for about 10 minutes or until the pasta is tender. There should be some thick saucy liquid left in the pot once the pasta is cooked.
  • Add the shredded cheddar cheese and stir until it has melted into the sauce. Top with sliced green onions and serve!

Nutrition Facts : ServingSize 1.3 cups, Calories 360 kcal, Carbohydrate 34 g, Protein 17 g, Fat 17 g, Sodium 915 mg, Fiber 3 g

TACO PASTA CASSEROLE



Taco Pasta Casserole image

This is a casserole I came up with when I worked in a group home where I had to cook dinner for 6 grown men. Please note: some of these are estimates as I honestly don't know the exact size on some of these containers for Zaar's computer. Use whatever you can find in your store (12, 8, 16 ounce)

Provided by Skipps Kitchen

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb ground beef or 1 lb turkey
1 (3 ounce) packet taco seasoning
1 (12 ounce) jar salsa
1 lb pasta, whatever shapes you have on hand (Elbows, Wagon Wheels, Penne)
2 cups shredded cheddar cheese, divided
8 ounces sour cream (optional)
16 ounces sliced black olives (optional)
1 head lettuce

Steps:

  • Preheat oven to 350 degrees.
  • Cook Pasta until done.
  • While pasta is cooking brown the ground beef.
  • Drain ground beef and add taco seasoning per packet directions.
  • Drain Pasta and put into large mixing bowl.
  • Fold in Salsa, 1/2 the Cheese, and Ground Meat.
  • Put into 13X9 casserole dish.
  • Top with remaining Cheese.
  • Bake for 30 minutes until warmed through - Cheese should be melted and bubbly.
  • Top with Sour Cream, Shredded Lettuce, Sliced Black Olives etc. Whatever you use to top your tacos!

TACO PASTA SALAD



Taco Pasta Salad image

My family loves this savory taco pasta salad. Serve taco or corn chips on the side, and you have a complete meal. -Gert Rosenau, Pewaukee, WI

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 cups uncooked spiral pasta
1 pound ground beef
1 envelope taco seasoning
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup Catalina salad dressing
Tortilla chips

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the taco seasoning; cool., Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips.

Nutrition Facts : Calories 624 calories, Fat 30g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 1454mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 3g fiber), Protein 33g protein.

INSTANT POT TACO PASTA



Instant Pot Taco Pasta image

This Instant Pot taco pasta is a welcome change from boring meals. I've taken all the flavors of tacos and created an easy pasta dish. Kids love the taste, and Mom loves how quick and easy it comes together. To lighten things up, use ground turkey. —Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound lean ground beef (90% lean)
1 envelope taco seasoning
2 cups beef broth
1 can (8 ounces) tomato sauce
8 ounces uncooked medium pasta shells
1-1/2 cups shredded Mexican cheese blend
Sour cream, cilantro, chopped tomatoes, black olives; optional

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; cook beef until no longer pink, 6-8 minutes, breaking into crumbles. Drain. Add taco seasoning; stir to combine. Add beef broth, tomato sauce and pasta., Lock lid; close pressure-release valve. Adjust pressure to high and set time for 5 minutes. When finished cooking, quick-release pressure. Stir; top with cheese. Stand until cheese melts, about 1 minute. If desired, serve with toppings.

Nutrition Facts : Calories 598 calories, Fat 25g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 1845mg sodium, Carbohydrate 53g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.

TACOS IN PASTA SHELLS



Tacos in Pasta Shells image

This recipe has a Mexican flavor and is tasty and easy to make. It is great anytime; kids and adults will love it. Garnish with sliced tomatoes, lettuce and ripe olives, if desired.

Provided by grannycancook

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 11

1 ¼ pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
1 cup sour cream

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
  • Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
  • Top with sour cream and onions; serve.

Nutrition Facts : Calories 734.7 calories, Carbohydrate 47.6 g, Cholesterol 136.3 mg, Fat 44.2 g, Fiber 2.3 g, Protein 35.7 g, SaturatedFat 23.5 g, Sodium 1053.8 mg, Sugar 4.3 g

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